Kernza® Pizza Crust

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Give your pizza crust a nutty, earthy twist by using Kernza® flour, a perennial grain with deep roots and a sustainable story. Kernza® not only adds flavor but also supports healthier soil, reduces erosion, and helps build climate resilience. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.

Prep Time15

Cook Time15

Rise time1

Total Time1 30

Course: Appetizer, Bread, Lunch, Main Course, Pizza

Cuisine: Italian

Keyword: bread, garlic, herbs, tomatoes

Season: Fall, Spring, Summer, Winter

Diet: Dairy Free, Vegan, Vegetarian

Servings:

Calories: 149kcal

Equipment

Stand Mixer
Dough hook attachment
Large Bowl
Pizza stone or pan

Ingredients

¾ cup warm water between 100-110 degrees
1 packet active dry yeast (.25 oz or 7 g)
1 tbsp honey* sugar or brown sugar
1 ½ cup all-purpose flour*
½ cup kernza® or other perennial grain
1 tbsp olive oil plus more for the bowl
¾ tsp salt
herbs* optional

Instructions

In a large bowl stir together warm water, yeast, and 1 teaspoon of honey. Let the mixture stand until it is frothy and bubbles appear on the surface, about 5-7 minutes. If using a stand mixer, use the bowl from the stand mixer for this step.
Once the yeast mixture is frothy, add flour, Kernza®, olive oil, 2 tsp of honey, and salt to the bowl. If using fresh herbs add those now.
Using the dough hook attachment, mix on low speed for 1 minute. Increase speed to medium low and mix for 5-10 minutes. The dough should pull away from the sides of the mixer and form a ball around the dough hook. If it is still sticky, add additional flour 1 tbsp at a time until dough is smooth and does not stick to your fingers.
This step can also be done by hand. Mix with a spoon until mixture is combined, then knead on a floured surface by hand.
Once dough is smooth and springs back when poked, remove it from the bowl and place on a floured surface. Knead a few times and roll into a tight ball on the counter. Place dough in a large bowl coated with olive oil. Turn dough around in bowl to cover it with oil.
Cover bowl with plastic wrap and let dough rise in a warm area until doubled in size, 60-80 minutes.
Preheat oven to 450. If using a pizza stone, be sure to preheat it in the oven.
Once dough has doubled in size punch it down and turn out onto the counter. Shape into large circle on a pizza pan, stone, or baking sheet. Start with a thicker rim around the outside edge and push gently outward from center to make a circle.
Top with your choice of toppings and bake for 12-15 minutes until crust is golden brown.

Notes

Adapted from preppykitchen.com

Food Styling and Photography by Sierra Buchholz

Nutrition